• Title/Summary/Keyword: 흡습현상

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Effects of Microencapsulation Using Maltodextrin and/or Cyclodextrin on Water Absorption and Bioactivity of Corn Silk Extract (말토덱스트린 또는 사이클로덱스트린을 이용한 미세캡슐화공정이 옥수수 수염 추출물의 수분흡습과 생리활성에 미치는 영향)

  • Lee, In Gyeong;Lim, Ji Eun;Kim, Sun Lim;Kang, Hyeon Jung;Kim, Woo Kyoung;Kim, Myung Hwan
    • Food Engineering Progress
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    • v.21 no.3
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    • pp.292-298
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    • 2017
  • The aim of this study was to evaluate the effects of microencapsulation on the water absorption, DPPH radical scavenging activity (DRSA), hydroxyl radical scavenging activity (HRSA) and tyrosinase inhibition activity (TIA) in corn silk extracts. The lowest value (0.20) of water absorption index (WAI) and the highest value (95.23%) of water solubility index (WSI) were maltodextrin+cyclodextrin microencapulated corn silk extracts (MD+CD) and cyclodextrin encapulated corn silk extracts (CD), respectively. The 18.60% for DRSA value of control was increased to 89.25% for that of CD. The 16.89% for HRSA value of control was increased to 47.46%, and 7.16% for TIA value of control was increased to 39.35% for that of MD+CD, respectively. The MD+CD would be used for functional food and cosmetics materials as antioxidant and skin whitening agents. All investigated responses between control and treatment were statistically significant (p<0.05).

Accelerated Degradation Stress of High Power Phosphor Converted LED Package (형광체 변환 고출력 백색 LED 패키지의 가속 열화 스트레스)

  • Chan, Sung-Il;Jang, Joong-Soon
    • Journal of the Microelectronics and Packaging Society
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    • v.17 no.4
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    • pp.19-26
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    • 2010
  • We found that saturated water vapor pressure is the most dominant stress factor for the degradation phenomenon in the package for high-power phosphor-converted white light emitting diode (high power LED). Also, we proved that saturated water vapor pressure is effective acceleration stress of LED package degradation from an acceleration life test. Test conditions were $121^{\circ}C$, 100% R.H., and max. 168 h storage with and without 350 mA. The accelerating tests in both conditions cause optical power loss, reduction of spectrum intensity, device leakage current, and thermal resistance in the package. Also, dark brown color and pore induced by hygro-mechanical stress partially contribute to the degradation of LED package. From these results, we have known that the saturated water vapor pressure stress is adequate as the acceleration stress for shortening life test time of LED packages.

Desorption EMC/ERH of Soybean (콩의 탈습 평형함수율/평형상대습도)

  • Choi, Byoung-Min
    • Food Science and Preservation
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    • v.15 no.1
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    • pp.74-78
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    • 2008
  • Desorption experiments were carried out on soybean (Taegwang) at 5, 15, 25, 35, $45^{\circ}C$ for moisture contents between 6.74 and 28.87%(db). The method employed was to measure the equilibrium relative humidity (ERH) of air in contact with the grain under static conditions, using an electronic hygrometer. The effects of temperature and moisture contents were investigated, and the measured values were fitted to the modified Henderson, the modified Chung-Pfost, the modified Halsey, the modified Oswin and the modified GAB model. The ERHs of soybean under the moiture content of 16.67%(db) decreased with an decrease in moisture content and temperature, but the ERH of the moisture content of 28.87%(db) material decreased with an increase of temperature. The modified GAB model was the best in describing the EMC/ERH of soybean.

Influences of Sugar Substitutes on the Physicochemical and Sensory Properties and Hardness of Baksulgi during Storage (대체감미료 사용이 백설기의 이화학적·관능적 특성 및 저장 중 경도변화에 미치는 영향)

  • Ryu, Dayeon;Kim, Dan Bi;Lee, Kyung Hwan;Son, Dong Sung;Surh, Jeonghee
    • Korean Journal of Food Science and Technology
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    • v.44 no.5
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    • pp.568-576
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    • 2012
  • Baksulgi with various sugar substitutes was prepared and characterized for physicochemical and sensory qualities. The 10% sugar in a control baksulgi was replaced with 16.1% glucose, 13.3% erythritol, 10.2% xylitol, 0.2% stevioside (enzymatically modified stevia 100%), 0.05% aspartame, or 1.2% sucralose. Instrumental and sensory analyses indicated that the baksulgi with glucose was significantly different in color from the others, which was attributed to high susceptibility to browning reaction of the glucose. Baksulgi with aspartame showed significantly lower pH than that of control baksulgi, suggesting that the aspartame might have been hydrolyzed into its constituent amino acids under elevated steaming temperature. A sensory evaluation revealed that baksulgi with sucralose or xylitol was comparable to the control baksulgi in all sensory characteristics. However, the baksulgi with sucralose showed appreciably increased hardness with increased storage time at $4^{\circ}C$, partially due to the anhygroscopic property of sucralose.

Experiment on Conservation Treatment Method(PEG, Sucrose and Lactitol) and Degree of State-change with RH of Waterlogged Archaeological Wood (수침고목재(水浸古木材)의 보존(保存)을 위한 PEG, Sucrose, Lactitol 처리(處理) 및 습도조건(濕度條件)에 따른 상태변화(狀態變化) 실험(實驗))

  • Yi, Yong-hee;Kim, Soo-choul;Park, Young-man;Kim, Kyoung-su
    • Conservation Science in Museum
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    • v.2
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    • pp.19-25
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    • 2000
  • In order to studies proper conservation treatment condition of waterlogged archaeological wood excavated from wetland in Shinchang-dong, Kwangju, 2 kinds of wooden objects were treated with PEG(Poly-Ethylene Glycol), sucrose and lactitol and their size stability and relative humidity were analyzed and compared each other. The result showed that Quercus spp. had the highest size stability in 2 Step-PEG treatment using PEG#200(MW:200) and PEG#4000 (MW:3,350) and Acer spp. was the highest in treatment using only PEG#4000. In relative humidity test after treatment 2 Step-PEG treatment showed the lowest size stability. In the meantime, sucrose and lactitol-treated sample was fast for penetration, sucrose-treated sample showed a sharp increase for penetration in as high as 84% humidity condition and medicine flew out a lot and lactitol-treated sample got enlarged with fine cracking(splitting) in relative humidity test. In relative humidity test, the samples showed cracking(splitting) in all treatment materials except for 2 Step-PEG treatment. This study showed that waterlogged archaeological wood excavated from Shinchang-dong had the highest size stability and highest adaptation to humidity change in case of treatment with 2 Step-PEG.

Application of Edible Films to Food System Packaging (식품 포장재에 대한 가식성 필름의 응용성에 관한 연구)

  • Chun, Dong-Ho;Park, Jang-Woo
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.5 no.1
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    • pp.6-12
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    • 1999
  • This study was conducted to investigate the application of edible films to Raymyun soup packaging. The sorption isotherm curve and BET monolayer moisture content of Raymyun soup were estimated as a basic experiment. Also, the mechanical properties, water vapor permeability, and solubility of the films were investigated. Methylcellulose, sodium caseinate, and K-carrageenan films were used as edible films and glycerol and polyethylene glycol(MW 400) were used as plasticizers. In case tensile strength, methylcellulose films was 68.56 MPa and sodium caseinate film was 7.11 MPa. The elongations of sodium caseinate, methylcellulose, and K-carrageenan film were 115.41%, 23.79% and 0.60%, respectively. The water vapor permeabilties values of methylcellulose, sodium caseinate, and K-carrageenan film between 50% and 70% RH were $0.25-0.38ng{\cdot}m/m^2{\cdot}sec{\cdot}Pa,\;0.62-0.84ng{\cdot}m/m^2{\cdot}sec{\cdot}Pa\;and\;0.31-0.55ng{\cdot}m/m^2{\cdot}sec{\cdot}Pa$, respectively. For the solubility of films, sodium caseinate film showed the highest solubility and methylcellulose film showed the lowest solubility.

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Optimum Condition for Dyeing Cut Rose 'Denice' by Absorption Method (흡습법에 의한 절화장미 'Denice'의 염색 최적 조건 구명)

  • Park, Jeom Hee;Hwang, Yoon-Jung;Bae, Sung Hwan;Lim, Ki Byung
    • Current Research on Agriculture and Life Sciences
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    • v.31 no.1
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    • pp.56-60
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    • 2013
  • This research was carried out to produce rainbow-colored roses from white cut rose, Rosa hybrida 'Denice', to meet customers' desire of having various colors of roses. The higher temperature of dyeing solution used, the faster coloring time surveyed. In high temperature, the flowering speed of cut flower accelerated and after treating more than 4 hours, the edges of flowers became too dark or dry. In the condition of concentration of dyeing solution, $11g{\cdot}L^{-1}$ dyed faster than $7.5g{\cdot}L^{-1}$, however, no differences between $15g{\cdot}L^{-1}$ and $11g{\cdot}L^{-1}$ have observed. It looked fast coloration at the stage of early blooming, but all three different petal opening stages need similar time to get even coloration from outer to inner petals. For the consideration of commercial value, flowers with 3-4 petals opened are better quality than flowers with less petals opened. It was possible to make rainbow-colored rose by dipping 'Denice' with 3 primary color combination, Hot Pink, True Blue, and Yellow dyes, at the best result conditions of $20^{\circ}C$ solution temperature, 3-4 petals opening stage, 11g/L concentration of dye solution and 3 hours dipping, respectively.

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Physicochemical Properties of Cross-linked and Partially Enzymatically Hydrolyzed (CLE) Waxy Rice Starch (가교화 후 효소처리(CLE) 찹쌀 전분의 물리화학적 특성)

  • Yu, Chul;Kim, Sung-Woo;Kim, Chong-Tai;Choi, Sung-Won;Kim, Byung-Yong;Baik, Moo-Yeol
    • Korean Journal of Food Science and Technology
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    • v.40 no.3
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    • pp.290-296
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    • 2008
  • This study examined the physicochemical properties of chemically and enzymatically cross-modified waxy rice starches. The waxy rice starch was cross-linked using phosphorous oxychloride, and then partially hydrolyzed with four commercial ${\alpha}$-amylases (Fungamyl, Termamyl, Liquozyme, Kleistase). Swelling power and the moisture sorption isotherm did not change with cross-modification. Two cross-modified waxy rice starches (hydrolyzed with Termamyl and Liquozyme) showed higher solubilities than native starch and the two other cross-modified starches (hydrolyzed with Fungamyl and Kleistase). In terms of RVA characteristics, the two cross-modified waxy rice starches hydrolyzed with Termamyl and Liquozyme, respectively, had lower peak viscosity, holding strength, and final viscosity than the native starch. However, the two starches hydrolyzed with Fungamyl and Kleistase, respectively, revealed higher peak viscosity, holding strength, and final viscosity than the native starch. No differences were displayed in the X-ray diffraction patterns and DSC thermal characteristics of the cross-modified waxy rice starch as compared to both the native and cross-linked starches, indicating that cross-linking and enzymatic hydrolysis occurred in the amorphous region and did not alter the crystalline region.

Physicochemical and Sensory Properties of Baekseolgi Prepared with Different Combinations of Xylitol and Sucralose (자일리톨·수크랄로스 혼합 첨가 백설기의 이화학적·관능적 품질 특성)

  • Jo, Hyeri;Surh, Jeonghee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.9
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    • pp.1339-1346
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    • 2015
  • In a previous study, baekseolgi with xylitol or sucralose was comparable to baekseolgi with sugar in terms of all sensory characteristics. However, the hardness of sucralose baekseolgi increased considerably during storage while that of xylitol baekseolgi remained unchanged. To improve the physical limitations observed in sucralose baekseolgi, a combination of sucralose and xylitol were substituted for sugar when preparing baekseolgi (SL0~SL100, SLn; baekseolgi where sugar was replaced with n% sucralose and 100-n% xylitol based on relative sweetness to sugar). All SLn baekseolgi samples were not significantly different from sugar baekseolgi in terms of sensory properties. The moisture content was not different between sugar and xylitol baekseolgi (SL0), but decreased significantly as the amount of sucralose increased (P<0.01), which correlated with cohesiveness of baekseolgi. Texture profile analysis revealed that hardness of SLn baekseolgi increased without any noticeable change in moisture content after storage at $4^{\circ}C$ for 7 days. In addition, the hardness after storage was the highest in sucralose baekseolgi (SL100), which was comparatively lower in SL0~SL80 containing xylitol presumably due to the hygroscopic characteristics of xylitol. In particular, SL20 was found to be comparable to sugar baekseolgi in terms of moisture and cohesiveness during storage. The results showed that the combination of xylitol and sucralose could be a potential sugar substitute in terms of not only sensory characteristics but also physicochemical properties.

Effects of Boliing, Steaming, and Chemical Treatment on Solid Wood Bending of Quercus acutissima Carr. and Pinus densiflora S. et. Z. (자비(煮沸), 증자(蒸煮) 및 약제처리(藥劑處理)가 상수리나무와 소나무의 휨가공성(加工性)에 미치는 영향(影響))

  • So, Won-Tek
    • Journal of the Korean Wood Science and Technology
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    • v.13 no.1
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    • pp.19-62
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    • 1985
  • This study was performed to investigate: (i) the bending processing properties of silk worm oak (Quercus acutissima Carr.) and Korean red pine (Pinus densiflora S. et Z.) by boiling and steaming treatments; (ii) the effects of interrelated factors - sapwood and heartwood, annual ring placement, softening temperature and time, moisture content. and wood defects on bending processing properties; (iii) the changing rates of bending radii after release from a tension strap, and (iv) the improving methods of bending process by treatment with chemicals. The size of specimens tested was $15{\times}15{\times}350mm$ for boiling and steaming treatments and $5{\times}10{\times}200mm$ for treatments with chemicals. The specimens were green for boiling treatments and dried to 15 percent for steaming treatments. The specimens for treatments with chemicals were soaked in saturated urea solution, 35 percent formaldehyde solution, 25 percent polyethylene glycol -400 solution, and 25 percent ammonium hydroxide solution for 5 days and immediately followed the bending process, respectively. The results obtained were as follows: 1. The internal temperature of silk worm oak and Korean red pine by boiling and steaming time was raised slowly to $30^{\circ}C$ but rapidly from $30^{\circ}C$ to $80-90^{\circ}C$ and then slowly from $80-90^{\circ}C$ to $100^{\circ}C$. 2. The softening time required to the final temperature was directly proportional to the thickness of specimen. The time required from $25^{\circ}C$ to $100^{\circ}C$ for 15mm-squared specimen was 9.6-11.2 minutes in silk worm oak and 7.6-8.1 minutes in Korean red pine. 3. The moisture content (M.C.) of specimen by steaming time was increased rapidly first 4 minutes in the both species, and moderately from 4 to 20 minutes and then slowly and constantly in silk worm oak, and moderately from 4 to 15 minutes and then slowly and constantly in Korean red pine. The M.C. of 15mm-squared specimen in 50 minutes of steaming was increased to 18.0 percent in the oak and 22.4 percent in the pine from the initial conditioned M.C. of 15 percent The rate of moisture adsorption measured was therefore faster in the pine than in the oak. 4. The mechanical properties of the both species were decreased significantly with the increase of boiling rime. The decrement by the boiling treatment for 60 minutes was measured to 36.6-45.0 percent in compressive strength, 12.5-17.5 percent in tensile strength, 31.6-40.9 percent in modulus of rupture, and 23.3-34.6 percent in modulus of elasticity. 5. The minimum bending radius (M.B.R.) of sapwood and heartwood was 60-80 mm and 90 mm in silk worm oak, and 260 - 300 mm and 280 - 300 mm in Korean red pine, respectively. Therefore, the both species showed better bending processing properties in sapwood than in heartwood. 6. The M.B.R. of edge-grained and flat-grained specimen in suk worm oak was 60-80 mm, but the M.B.R. in Korean red pine was 240-280 mm and 260-360 mm, respectively. Comparing the M.B.R. of edge-grained with flat-grained specimen, in the pine the edge-grained showed better bending processing property than the flat-grained. 7. The bending processing properties of the both species were improved by the rising of softening temperature from $40^{\circ}C$ to $100^{\circ}C$. The minimum softening temperature for bending was $90^{\circ}C$ in silk worm oak and $80^{\circ}C$ in Korean red pine, and the dependency of softening temperature for bending was therefore higher in the oak than in the pine. 8. The bending processing properties of the both species were improved by the increase of softening time as well as temperature, but even after the internal temperature of specimen reaching to the final temperature, somewhat prolonged softening was required to obtain the best plastic conditions. The minimum softening time for bending of 15 mm-squared silk worm oak and Korean red pine specimen was 15 and 10 minutes in the boiling treatment, and 30 and 20 minutes in the steaming treatment, respectively. 9. The optimum M.C. for bending of silk worm oak was 20 percent, and the M.C. above fiber saturation point rather degraded the bending processing property, whereas the optimum M.C. of Korean red pine needed to be above 30 percent. 10. The bending works in the optimum conditions obtained as seen in Table 24 showed that the M.B.R. of silk worm oak and Korean red pine was 80 mm and 240 mm in the boiling treatment, and 50 mm and 280 mm in the steaming treatment, respectively. Therefore, the bending processing property of the oak was better in the steaming than in the boiling treatment, but that of the pine better in the boiling than in the steaming treatment. 11. In the bending without a tension strap, the radio r/t of the minimum bending radius t to the thickness t of silk worm oak and Korean red pine specimen amounted to 16.0 and 21.3 in the boiling treatment, and 17.3 and 24.0 in the steaming treatment, respectively. But in the bending with a tension strap, the r/t of the oak and the pine specimen decreased to 5.3 and 16.0 in t he boiling treatment, and 3.3 and 18.7 in the steaming treatment, respectively. Therefore, the bending processing properties of the both species were significantly improved by the strap. 12. The effect of pin knot on the degradation of bending processing property was very severe in silk worm oak by side, e.g. 90 percent of the oak specimens with pin knot on the concave side were ruptured when bent to a 100 mm radius but only 10 percent of the other specimens with pin knot on the convex side were ruptured. 13. The changing rate in the bending radius of specimen bent to a 300 mm radius after 30 days of exposure to room temperature conditions was measured to 4.0-10.3 percent in the boiling treatment and 13,0-15.0 percent in the steaming treatment. Therefore, the degree of spring back after release was higher in the steaming than in the boiling treatment. And the changing rate of moisture-proofing treated specimen by expoxy resin coating was only -1.0.0 percent. 14. Formaldehyde, 35 percent solution, and 25 percent polyethylene glycol-400 solution found no effect on the plasticization of the both species, but saturated urea solution and 25 percent ammonium hydroxide solution found significant effect in comparison to non-treated specimen. But the effect of the treatment with chemicals alone was inferior to that of the steaming treatment, and the steaming treatment after the treatment with chemicals improved 10-24 percent over the bending processing property of steam-bent specimen. 15. Three plasticity coefficients - load-strain coefficient, strain coefficient, and energy coefficient - were evaluated to be appropriate for the index of bending processing property because the coefficients had highly significant correlation with the bending radius. The fitness of the coefficients as the index was good at load-strain coefficient, energy coefficient, and strain coefficient, in order.

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